What to add to your trolley:
- 4 free-range Chicken fillets
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- Zest & juice of 1 Lemon
- 1 tsp dried Italian herbs (or fresh thyme/oregano)
- 500g baby Potatoes, halved
- 1 cup baby Spinach (or rocket)
- 1 cup Baby Marrows, sliced
- 1 cup baby Carrots, sliced or halved
- 1 cup cherry Tomatoes, halved
- Salt & black Pepper to taste
- Fresh Parsley or Basil for garnish
How to prepare the deliciousness:
1. Cook the Baby Potatoes:
Boil baby potatoes in salted water until fork tender (12–15 minutes). Drain and set aside.
2. Prepare the Chicken:
Season chicken with salt, pepper, herbs, and half the lemon zest. In a skillet, heat olive oil and sear chicken for
5 – 6 minutes per side until golden and cooked through. Remove and rest.
3. Cook the Veg:
In the same pan, sauté garlic, baby marrows, and carrots for 5 minutes. Add cherry tomatoes and spinach, cooking just until wilted.
4. Combine:
Add the cooked baby potatoes to the skillet, drizzle with lemon juice, and toss gently with the veggies.
5. Serve:
Plate with chicken on top, scatter fresh parsley or basil, and drizzle with any pan juices.
A zesty spring skillet of golden chicken, tender baby potatoes, and vibrant garden veg — quick comfort done fresh.
Comments
